Almond Flour Lemon Poppy Seed Muffins – These gluten-free lemon poppy seed muffins have a light, fluffy texture and are BURSTING with lemon flavor. They’re the perfect yummy breakfast or snack! (Gluten-Free + Paleo)
We live in one of the sunniest states in the U.S., so we have VERY mild winters, but I always find that March feels like turning an energizing corner from winter to spring. In the kitchen, this means I only have a little longer to wait before berries are in season (my kids can’t WAIT), and we have the last of winter’s sunny citrus to send us off.
Lemon always tastes like sunshine to me, which is why just about every spring I get the itch to make something lemony! I’ve posted plenty of lemon things on this blog from soup to salad to cake, and today I’ve got a lemony breakfast that feels perfect for spring (or Easter brunch down the road): Almond Flour Lemon Poppy Seed Muffins!
Packed with LOTS of lemon flavor and dotted with poppy seeds, these light, tender muffins are made from better-for-you ingredients and taste incredible. Like, IN👏CRE👏DI👏BLE👏.
Preheat the oven and bust out the muffin pan! Here’s all you need to get started:
HERE’S WHAT GOES INTO MY GLUTEN FREE LEMON POPPY SEED MUFFINS:
LEMON ZEST + LEMON JUICE. To start off, these lemon poppy seed muffins get a super-charged dose of lemon flavor with a combination of fresh lemon zest and lemon juice. I love the brightness of fresh lemons!
AVOCADO OIL + EGGS + (DAIRY FREE) MILK. Typical muffin ingredients. I like avocao oil because it’s so neutral-tasting, but you can substitute another, if you like. We’re dairy-free, so I use a dairy-free milk like almond, cashew, etc. You can use whatever your family drinks! The milk will also take on some acidity from the lemon juice, which adds a buttermilk effect here. The result is extra light, fluffy, tender muffins. Win-win!
VANILLA + LEMON EXTRACT (OPTIONAL). Vanilla adds another layer of sweetness and tastes lovely with the lemon. If you like your lemon muffins extra punchy (like I do!), I recommend adding the optional lemon extract. (You can also use 1 drop food grade lemon essential oil)
ALMOND FLOUR. You’re looking for finely ground blanched almond flour. The finer, the better! Almond flour is pretty moist and a little dense on its own, so I pair it with…
TAPIOCA STARCH OR ARROWROOT. You can use either of these starchy flours that keep the muffins light and fluffy and give them their soft, delicate crumb. I don’t recommend skipping it or substituting it with more almond flour, or your muffins will not rise and hold together as well. (Don’t have either of these? Cornstarch is your best substitute.)
BAKING POWDER + BAKING SODA + SALT. The baking powder and soda give these gluten free lemon poppy seed muffins their lovely rise, keep them tender, and neutralize the acidity of the lemon juice. Then, salt helps balance the flavors. (Paleo? See the FAQ below!)
POPPY SEEDS. Poppy seeds won’t really add much flavor-wise, but they’re a pretty addition to the muffins and give them their signature look. I get mine in the spices section of the grocery store.
YUMMY IDEAS TO PAIR WITH THESE LEMON POPPY SEED MUFFINS
Making a brunch out of it? Here are some of our favorite things to pair with these almond flour lemon poppy seed muffins:
- EGGS – A breakfast classic. Learn how to make PERFECT hard-boiled eggs in this post, or whip up a BLT quiche, or these crustless mini quiches.
- FRUIT SALAD. My Honey Lime Fruit Salad is always a crowd pleaser! Or, you can go for Winter Fruit Salad or this Rainbow Fruit Salad
- A SMOOTHIE. If this is just for a quick family breakfast or brunch, a good smoothie is tough to beat. We love this Strawberry-Mango smoothie, this Healthy Pineapple Julius, or this Peach Mango Bliss Smoothie.
- BREAKFAST POTATOES & VEGGIES. These perfectly crispy roasted potatoes & veggies are amazing with eggs and a muffin on the side! So good for a big family brunch (or a little meal prep!)
FAQ + TIPS & TRICKS FOR PERFECT ALMOND FLOUR POPPY SEED MUFFINS
CAN I USE ANOTHER FLOUR? Probably not, I’m sorry! I don’t recommend swapping in coconut flour or omitting the tapioca starch or arrowroot. This gluten-free lemon poppyseed muffins recipe was tested based on the moisture of the almond flour (which is different than white flour or gluten-free flour blends). The one exception is you *can* use cornstarch in place of the arrowroot or tapioca starch.
WHAT’S THE BEST WAY TO STORE LEFTOVER MUFFINS? I store leftover lemon poppy seed muffins in a bag on the counter for 1-2 days, or in the refrigerator for 2-3. They’ll also keep up to a couple of months in the freezer!
PALEO? READ THIS. These can absolutely be made as paleo lemon poppy seed muffins, as almost every ingredient is paleo-approved. If you’re strictly paleo, you’ll want to substitute a paleo baking powder option and skip the optional dusting of turbinado sugar. All the other ingredients are A-ok!
THE BEST MUFFIN PANS & MUFFIN CUPS. For perfectly non-stick lemon poppy seed muffins, I recommend using parchment liners like these in a metal muffin pan. You’ll get golden edges and the wrappers come right off. If you don’t want to fuss with liners, we love using a silicone muffin pan like this. They’re great and naturally nonstick!
LOVE THESE MUFFINS? YOU MIGHT ALSO LIKE:
- Almond Flour Lemon Cake
- Healthy Peanut Butter Banana Muffins
- Almond Flour Pumpkin Waffles
- Almond Flour Pumpkin Cake
- Gluten Free Chocolate Zucchini Cake
HELPFUL TOOLS + INGREDIENTS FOR GLUTEN FREE LEMON POPPY SEED MUFFINS:
Almond Flour Lemon Poppy Seed Muffins – These gluten-free lemon poppy seed muffins have a light, fluffy texture and are BURSTING with lemon flavor. They’re the perfect yummy breakfast or snack!
- 2 Tbsp. fresh lemon zest (from about 2 lemons)
- 2 Tbsp. fresh lemon juice (about 1 lemon)
- 1/3 cup milk* (I use unsweetened almond milk)
- 1/3 cup pure maple syrup or honey
- 1/4 cup avocado oil
- 3 eggs
- 1 tsp. vanilla extract
- 1/2 tsp. lemon extract (optional)
For the Dry Ingredients:
- 2 1/2 cups blanched almond flour (finely ground)
- 1/2 cup tapioca starch or arrowroot*
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. poppy seeds
Optional: 2-3 tsp. turbinado sugar for decoration.
- Preheat the oven to 350 degrees F. Grease a muffin pan or line with parchment muffin liners.
- In a large bowl, combine the wet ingredients. Stir together lemon zest, lemon juice, milk, syrup, oil, eggs, vanilla, and lemon extract (if using). Whisk until smooth.
- Next, add the dry ingredients. Add almond flour, tapioca starch, baking powder, baking soda, salt, and poppy seeds to the wet ingredients. Stir until just combined.
- Scoop or spoon batter into prepared muffin pan.
- If desired, sprinkle the tops of the muffins with turbinado sugar.
- Bake muffins at 350 degrees F. for 15-18 minutes, or until slightly golden and a toothpick inserted in the center comes out clean with just a few moist crumbs.
- Allow muffins to cool 1 minute in the muffin pan before transferring to a cooling rack.
*You can use any kind of milk for this recipe–dairy or non-dairy. Whatever you drink! If you don’t have/can’t find tapioca starch or arrowroot, you can substitute cornstarch.
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: American
Keywords: gluten free lemon poppy seed muffins, paleo lemon poppy seed muffins, almond flour lemon poppy seed muffins, lemon poppy seed muffins, healthy lemon poppy seed muffins